PAELLLA WITH SEAFOOD….

 PAELLA WITH SEAFOOD…. is Magical dinner at the beach! We live in a small fishing village at the sea. It gives acces to very fresh fish and shellfish of excellent quality. And I love it. So naturally we often eat fresh seafood. Today we use fresh Danish SQUID, Turbot or Cod and Tails of Norwegian Lobsters from http://www.fiskehuset-gilleleje.dk/ The Danish Squid has ten arms. I did add Danish Seaweed from http://www.nordisktang.dk/ Seaweed is healthy ”super food”.Ingredients: PAELLA/SEAFOOD: 2 Squid, fresh; 150 g Turbot or Cod fillets (without skin); Norwegian Lobster tails; 2 lemons; Olive oil; 375 g Paella or Risotto rice; ½ teaspoon Saffron threads + 2 tablespoons Warm water; 1¼ liter boiling fish-flavor bouillon-water; Seaweed; salt & pepper. VEGETABLES: 1 Red Onion, 2 Garlic, pressed; 225 g Tomatoes; 1 Chili; Olive oil;

HOW TO DO: Prepare the vegetables first. Clean and rinse vegetables. Chop the onion. Press garlic. Remove seeds in Chili and chop it. Put Saffron threads in the warm water – set aside for a couple of minutes.SEAFOOD: SQUID: This is an 10-armed Danish Squid. Remove the black/ greyish thing on the squid. Please see on photo. Pull out/Remove the cartilage. It’s the sort of ”sceleton” of the Squid.Cut the Squid in pieces. FISH: Put Cod (Turbot) fillet in a pot with barely boilling fish bouillon water. Poach fish 5 minutes. Remove fish from pot and put in strainer and rinse with cold water. Put Squid and Norwegian Lobster-tails in the bouillon and cook 2 minutes. Cut Cod fillet in pieces and set aside with Squid and Norwegian Lobster-tails. Leave the bouillon simmer. PAELLA: Heat oil in Paella-pan. (I had to use a large Pot instead LOL. ). Fry 1 minute Onion. Add Garlic, Chili and ”Saffron in water” stirring. Add Tomatoes and fry 2 minutes, stirring. Add Rice. Add most of fish-bouillon and heat to boiling. Simmer without lid for 10 minutes. Season – add some Seaweed. Cook 10 minutes – or until rice is almost tender. Add more fish-bouillon if necessary. Add Cod, Squid, Norwegian Lobster-tails and cook 1-2 minutes. When ready – remove from heat. Serv with Lemons cut in halves. SERVING: We love this Paella with seafood – fresh Squid, Cod, Norwegian Lobster-tails – it’s magic 🙂 Bon appetit !

BOUILLABAISSE easy recipe!

bouillabaisseslide1dBOUILLABAISSE step-by-step! BOUILLABAISSE is a famous French classic fish soup. Easy recipe. Healthy fish soup and sooo delicious! HAV Torvehallerne WWW.HAV.DK supplied with fresh TURBOT-FILET, HAKE-FILET, MUSSELS, NORWEGIAN LOBSTER-TAILS and NORWEGIAN LOBSTERS for BOUILLABAISSE. All fresh and excellent quality. You can use many other fish and shellfish – if you want. Here’s my recipe from living in France – my family loves it! BOUILLABAISSE step-by-step. Easy recipe.bouillabaisseslide2aFISH WASTE is one of the most important ingredients to cook fish soup. Fish heads, fish bones from TURBOT and HAKE. Gives taste in the great soup! So use the whole fish ( no ”food waste”) -”Nose-to-tail-eating”. HAV Torvehallerne KBH http://hav.dk/ has fresh fish & shellfish of excellent quality for my BOUILLABAISSE. For fish soup I use TURBOT FILET, HAKE FILET. I prefer both fish and shellfish in my BOUILLABAISSE. So I use MUSSELS: Fresh Danish ”Blåmuslinger” and NORWEGIAN LOBSTERS (whole lobster and tails).                     

INGREDIENTS: 800 g cleaned FISH with solid flesh (TURBOT, HALIBUT, SOLE); 800 g cleaned FISH with loose meat (HAKE, COD, HADDOCK, WHITING); 750 g FISH WASTE (BONE, HEAD, FINS); 3 leeks; 3 shallots or onions; 3 garlic cloves; 1 teaspoon fresh thyme leaves; 1 teaspoon fresh oregano, chopped; ca. 1½ g SAFFRON threads; 1, 5 dl oliveoil; 1 bay leaf; 1½ teaspoon salt; ½ teaspoon pepper; 1 liter water; 3 big tomatoes, peeled & chopped; 1 kg MUSSELS; 6-12 NORWEGIAN LOBSTER-TAILS; evt. 4-8 NORWEGIAN LOBSTERS.

At your fish-store ask kindly for FISH WASTE and ask him to cut FISH in FILET. (Unless off course you know how to do it yourself). Fresh SHALLOTS gives a lot of taste. I always try to get fresh ingredients of good quality. Vegetables are from Solfrugt – Torvehallerne KBH and herbs from my garden. 1) FISH AND FISH WASTE: Clean under cold water. Cut fish (TURBOT-FILET and HAKE-FILET) in smaller pieces/chunks. Dry it a bit. Let water drip off fish waste. Store in refrigerator.bouillabaisseslide4In large pot cook NORWEGIAN LOBSTERS 3 minutes in hardboiling water. Cool of. Keep in refrigerator until serving in FISH SOUP.bouillabaisseslide3 2) VEGETABLES: Clean vegetables. Clean thoroughly LEEKS.bouillabaisseslide5Cut leeks in thin strips. Repeat with green top of leeks & save the green top of leeks for the FISH STOCK. Peel and chop SHALLOTS og GARLIC CLOVES, keep them separeted. Peel TOMATOES, remove seeds and cut in bigger sizes. Set aside.bouillabaisseslide73) FISH: FISH: SOLID FLESH: TURBOT-FILET blend in a smaller bowl solid fish with marinade of: Half of garlic + saffron, thyme, oregano 1½ tablespoon. Cover it and keep it in refrigerator until further use.

FISH: LOOSE FLESH: HAKE FILET blend in a smaller bowl fish with loose flesh with marinade of the other half of garlic + saffron + thyme + oregano + 1½ tablespoon oliveoil. Cover it and keep it in refrigerator until further use.bouillabaisseslide104) FISH STOCK: A flavourful liquid used as base for fish soup, made by slowly simmering bones and fish trimmings/FISH WASTE with vegetables (GREEN TOP OF LEEKS) in water, then straining: In large pot cook FISH WASTE together with water, leek top; onion, salt & pepper for 35 minutes. Strain fish stock and set aside. Clean MUSSELS.bouillabaisseslide125) FISH SOUP: In large pot heat Olive Oil. Sear 2 chopped Onions + Leek-strips. Add FISH WITH SOLID FLESH (TURBOT-FILET WITH MARINADE). Add strained FISH STOCK. Cook and simmer FISH 3-5 minutes. Add FISH WITH LOOSE FLESH (HAKE-FILET WITH MARINADE) and TOMATOES. Add MUSSELS. Heat to boiling and reduce heat, cook/simmer 5-8 minutes. Add NORWEGIAN LOBSTER-TAILS the last 2-3 minutes and cook them with the rest of the FISH SOUP. Taste and add salt & pepper. When serving add NORWEGIAN LOBSTERS. Serv FISH SOUP warm with bread. BOUILLABAISSE easy recipe – lots of taste & so delicious. French classic. Bon appetit !bouillabaisseslidefinale